I made the FLUFFIEST vegan chocolate mousse (+ Candied Lemon Peel)

Puree down an avocado and check for any brown spots.

Scoop out the avocado from the skin and mash it with a fork or use a blender for a smoother consistency.

Add two teaspoons of cocoa powder and instant coffee to the avocado mixture and mix until combined.

Melt 140 grams of chocolate chips in the microwave, checking every minute until melted.

Warm the avocado mixture in the microwave to prevent the chocolate from seizing when combined.

Combine the warm avocado mixture with the melted chocolate and mix well.

Add two tablespoons of limoncello to the chocolate and avocado mixture and mix until combined.

Whip the aquafaba until stiff peaks form, adding a quarter teaspoon of cream of tartar to help stabilize it.

Fold the chocolate mixture into the whipped aquafaba gently to maintain the airiness.

Pour the mousse into glass jars for serving.

Equipment Needed

Spice Level:

Dietary